- 100g butter, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g plain flour
- 15g cocoa powder
- 2 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 ½ tbsp coffee granules
- 80g caster sugar
- 15g demerara sugar
- 25g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.